If you like something…

Author Notes: So I guess when I think dirt cheap dinner I think soup, since this is essentially the third soup recipe I'm submitting to this contest. But it's true! What better way to stretch your dollar than by cooking up some cheap ingredients and making them taste delicious. This soup has become my husband's favorite and since it's basically cauliflower, onions, broth, and spices it's definitely dirt cheap. You can use store bought curry powder instead of the spices listed, but I love the flavor that the homemade spice mix brings. - kmartinelli

Food52 Review: Roasted cauliflower and lots of sauteed onions give this curried soup a solid base and silky texture. The Indian-inspired spice blend adds a subtle heat and smokiness. It comes together pretty quickly with the help of an immersion blender, and can even be made vegan if you use vegetable broth and oil instead of butter. The crunchy pieces of cauliflower on top make for a great presentation. - broccolirose - broccolirose

Preheat oven to 450°F . On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside ½ cup of the crispiest florets for garnish.

Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.

Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labane if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.

I loved this soup! I omitted the broth but added a sauteed green bell pepper and three med sized carrots that were not sauteed and blended into the rest of the ingredients and it was thick like porridge and I tried crumbled turkey bacon along with the left over cauliflower but didn't care for the bacon . gave it a unclean flavor and a bit over powering!! Also the chicken broth diluted the savory flavors of the spices.

Delicious! Made this last night with these few changes: I mixed the spices in some Macadamia Nut oil and added mashed garlic, smoked paprika, Vindaloo Curry Paste (Patak)and tossed the cauliflower and some carrot chunks in it before roasting. I used a leek instead of onions. When I 'whizzed' the mixture, I added some Sour Cream cut with milk. NEXT TIME I am going to add Coconut Milk instead of regular milk. I also garnished with thinly sliced mildly hot red pepper and toasted almonds. This is going to be a regular in our house now!

I used store-bought curry powder because it was just easier, added an ear of corn that was lying around in the fridge and used a very little bit of minced habanero pepper. The smoky cauliflower, the spicy pepper, and the sweet corn--delicious. Is it weird to eat the leftovers for breakfast?

This was delicious. I roasted the veggies (plus garlic) together instead of bothering with two cooking methods, and added the spices (plus some garam masala)in the last 10 minutes of roasting. Blended in food processor with broth and brought back up to simmer before adding cold butter to help with texture.